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Friday 06 December 2024 08:14:42 GMT

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Chocolate loaf ice cream cake A labour of love but for good reason, this is the perfect recipe for a hot sunny day!! Ingredients 170g / 3/4 cup softened butter 175g / 3/4 cup caster sugar 3 eggs 175g / 1.1 cups self-raising flour ½ tsp baking powder 1 tsp vanilla extract 50g / 0.45 cup cocoa powder 50g / 0.3 cup dark chocolate chunks 310g / 1 cup double/ heavy cream 80g/ 1/3 cup condensed milk 1/4 tsp vanilla bean paste 200g / 1.1 cups melted chocolate 1 tsp coconut oil Instructions Heat the oven to 160C/ 350F. Line a loaf tin with baking paper, leaving the ends hanging over. Cream together the butter, sugar + vanilla extract with a standing mixer (paddle attachment) until pale. Then add the eggs and beat on medium speed for a couple of minutes. Don’t worry if it looks split. Fold in the flour, baking powder and cocoa. Add the chocolate chunks and combine. Scrape the batter into the tin and bake for 45-55 minutes or until a skewer inserted into the middle comes out clean. Leave to cool. Make your ice cream by electrically whisking cream with condensed milk and vanilla paste. I whipped until stiff peaks because I wanted it to stay firm even when its not frozen but if you want your ice cream to be more melty, whip it to only soft peaks. Cut the top off your loaf (discard / eat this!) and then cut the remainder in half. Return one half back to the loaf tin and spoon/ pour half the ice cream on top. Add the other loaf half and the rest of the ice cream. Freeze for a minimum of 5 hours. Remove from the freezer and flip, drizzle with chocolate (melted with the 1 tsp coconut oil) and then slice it up! If you kept your ice cream softer, you will need to keep this stored in the freezer. Enjoy! #icecreamcake #icecream #summerrecipes #chocolatecake #loafcake #icecreamtime #vanilla #whippedcream

Chocolate loaf ice cream cake A labour of love but for good reason, this is the perfect recipe for a hot sunny day!! Ingredients 170g / 3/4 cup softened butter 175g / 3/4 cup caster sugar 3 eggs 175g / 1.1 cups self-raising flour ½ tsp baking powder 1 tsp vanilla extract 50g / 0.45 cup cocoa powder 50g / 0.3 cup dark chocolate chunks 310g / 1 cup double/ heavy cream 80g/ 1/3 cup condensed milk 1/4 tsp vanilla bean paste 200g / 1.1 cups melted chocolate 1 tsp coconut oil Instructions Heat the oven to 160C/ 350F. Line a loaf tin with baking paper, leaving the ends hanging over. Cream together the butter, sugar + vanilla extract with a standing mixer (paddle attachment) until pale. Then add the eggs and beat on medium speed for a couple of minutes. Don’t worry if it looks split. Fold in the flour, baking powder and cocoa. Add the chocolate chunks and combine. Scrape the batter into the tin and bake for 45-55 minutes or until a skewer inserted into the middle comes out clean. Leave to cool. Make your ice cream by electrically whisking cream with condensed milk and vanilla paste. I whipped until stiff peaks because I wanted it to stay firm even when its not frozen but if you want your ice cream to be more melty, whip it to only soft peaks. Cut the top off your loaf (discard / eat this!) and then cut the remainder in half. Return one half back to the loaf tin and spoon/ pour half the ice cream on top. Add the other loaf half and the rest of the ice cream. Freeze for a minimum of 5 hours. Remove from the freezer and flip, drizzle with chocolate (melted with the 1 tsp coconut oil) and then slice it up! If you kept your ice cream softer, you will need to keep this stored in the freezer. Enjoy! #icecreamcake #icecream #summerrecipes #chocolatecake #loafcake #icecreamtime #vanilla #whippedcream

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